Ingredients
1 package (12 ounces) extra soft/silken tofu
⅓ cup thinly sliced kimchi
3 ounces faux beef (I used Meati mushroom steaks)
1 to 3 teaspoons gochugaru (Korean red chili pepper flakes/paste)
2 tsp minced garlic
1 Tbls sesame oil use a little more if using more gochugaru
1 cup water
1/2 Tbls vegan fish sauce (or Ume Plum Vinegar)
3 Tbls juice from kimchi
Pinch black pepper
Salt to taste
1 scallion, finely chopped
1/2 tsp Black Salt (to substitute the egg taste)
Optional: fishy vegan products such as Dulse flakes
Method
Cut the vegan steak and kimchi into small thin strips.
Add the kimchi, meat, gochugaru, garlic and sesame oil to a small pot, and place it over medium heat.
Stir-fry until the meat is almost cooked, 3 - 4 minutes.
Pour in water, vegan fish sauce and the juice from the kimchi.
Bring it to a boil, and continue to boil for 3 - 4 minutes.
Add the soft tofu in big chunks. Stir in the salt and black pepper.
Cook for 4 -5 minutes.
Add the chopped scallion just before removing the pot from the heat.
